All dishes:

Warm starters

Ficelle picarde

France. Hauts-de-France. Aisne. Oise. Somme. (Picardy).
Crêpe filled with a preparation of mushrooms, crème fraîche, York ham with shallot, nutmeg, onion and topped with grated Emmental cheese.

Cheeses

Berkswell

United Kingdom. West Midlands.
Pressed and uncooked cheese made from raw sheep's milk with a natural rind.
Ripening : 6 to 12 months.

Desserts

Lemon and mascarpone tart

Mascarpone : equivalent of « crème fraîche » in Italian cuisine.

Main meals

Comté fondue

Cheeses

Warm goat cheese

Freshwater fish

Smoked eel

Rabbit

Roasted young rabbit

Cheeses

Rove des garrigues

France. Provence-Alpes-Côte d’Azur.
Fresh cheese made from raw or pasteurized goat's milk, shaped into a ball.
Ripening : 3 weeks.

Salads

Langoustines salad and orange

Sea fish

Sea bream ceviche with citrus and sesame

Ceviche : cold dish made with shellfish or fish marinated in citrus juice (usually lime) with seasonings (garlic, cilantro, cumin, white onion, chili pepper, pepper, salt, etc).

Cheeses

Saint-Florentin

France. Bourgogne-Franche-Comté. Yonne.
Soft-ripened cow's milk cheese with a washed rind.

Sheep and Goats

Lamb chops on the barbecue

Pizza, Quiche, Tart and Pie

Green asparagus quiche

Quiche : shortcrust pastry topped with a mixture of eggs and cream combined with seafood, vegetables, meat, and/or cheese.
Served hot or cold.

Sheep and Goats

Milk-fed lamb with garlic cloves

Milk-fed lamb : lamb aged between 4 and 6 weeks, weighing between 5.5 and 8 kg.

Sea fish

Lox

Salmon cut into fillets or a whole piece that has been cold-smoked or cured in brine.

Rabbit

Rabbit with herbs

Shellfish and Seafood

Squid a la plancha

Sea fish

Sea bass whith cream sauce

Cream sauce : béchamel sauce with cream.

Sheep and Goats

Lamb navarin with spring vegetables

Navarin : stew.
Spring vegetables : vegetables harvested before reaching full maturity.

Poultry

Roasted capon with black truffle and porcini mushrooms

Cheeses

Gorgonzola piccante

Italy. Lombardy. Piedmont.
Blue cheese made from cow's milk.
Ripening : 3 months minimum.

Cheeses

Tomme de Savoie

France. Auvergne-Rhône-Alpes. Haute-Savoie. Savoie.
Pressed and uncooked cheese made from cow's milk with a grey washed rind.
Ripening : 70 days minimum.

Poultry

Blanquette of turkey with almonds

Blanquette : stew of white meat or fish cooked in stock and thickened with egg yolk and cream.
Dish usually served with pasta, potatoes or rice, often completed with mushrooms.

Beef

Smoked beef tongue